Recipe of Super Quick Homemade Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:

1. Take Traditional Ingredients
2. Get 1-1.5 k salmon, your preferred cut
3. Take 1 large onion, sliced
4. Prepare 2-3 tomatoes, sliced
5. Take 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
6. Get 1/2 a medium radish, sliced (circles)
7. Get 2 green finger peppers
8. Prepare 1 bunch okra, halved
9. Make ready 1 pack (22 g) Tamarind mix (good for 1L)
10. Get 3-4 C water
11. Take 1-3 Tbsp Fish sauce (to taste)
12. Prepare to taste Salt
13. Prepare Cooking oil to sauté
14. Make ready Non-traditional Ingredients (for more veggies)
15. Make ready Handful green beans, halved (optional)
16. Prepare Few leaves of napa/chinese cabbage (optional), torn
17. Prepare 1-2 garlic cloves, sliced (optional)
18. Make ready 2 thin slices of ginger (optional)
19. Prepare 2-3 calamansi, juice squeezed /strained (optional)

Instructions to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:

1. Prep veggies
2. Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
3. Sauté in the tomatoes until soft.
4. Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
5. You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
6. The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
7. Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil.
8. Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
9. Serve hot and spoon soup over rice. Enjoy!

So that is going to wrap it up for this special food salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!